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How to Cook a Roast Chicken

Nothing beats the smell, sight and taste of a perfectly roasted golden-brown chicken – complete with crispy skin. If you are new in the cooking game you might feel intimidated by the idea of roasting a chicken, but it is actually really simple. Follow these easy instructions and serve 300g oven-ready weight per person – or slightly more if you want leftovers for chicken sandwiches.

Prepare

If you can, buy a free range or an organic chicken. The taste is definitely much better! Take your chicken out of the fridge at least half an hour before you are going to cook it, and if you are using a frozen chicken let it defrost slowly in the fridge overnight. Drizzle the chicken with olive oil or brush it with some melted butter, and sprinkle the skin with salt and pepper. To add a nice lemon and herb flavour, prick a lemon all over or cut it in half, and put it into the chicken’s cavity together with a bunch of herbs. And if you want to roast vegetables as well, place carrots, onions and potatoes in the roasting pan together with a few garlic cloves. Wash your veggies properly first, but don’t peel them. Season them with rosemary, salt and pepper, before resting the chicken on top.

Cook

For best results, cook the chicken at 220°C for 10 minutes, then turn the oven down to 190°C and allow 45 minutes per kg, plus 20 minutes. If the veggies are getting dry, add some water to the pan. Make sure the chicken is cooked through by inserting a skewer into the thickest part of the leg. If the juices run clear with no sign of pink, the chicken is ready. Take the chicken out of the oven and transfer it to a tray or a cutting board, cover it with tinfoil and let it rest for about 10-15 minutes. Scoop your veggies up and wrap in tinfoil as well, until ready to serve. Now’s the time to make the most of those delicious juices by whipping up a tasty gravy!

Carve

Take the wings off first then carefully cut down between the breast and the leg – through the joint. Cut the leg off, and repeat on the other side. Carve the rest of your chicken by angling the knife along the breastbone, on both sides, then turn the chicken over and pull other juicy bits of meat off as well.